Local catering preparations on stream for CWC
• Dundas
Kaieteur News
January 5, 2007
Caribbean cuisine is expected to be one of the highlights when Cricket World Cup (CWC) gets underway in the region within the next sixty-five (65) days, and intense efforts have, and are being made by Guyana's Local Organising Committee (LOC) to ensure that this aspect is not only afforded the attention it deserves, but fully meets the requisite standards.
This is according to VIP Protocol and Catering Manager, Ms. Allison Dundas, who was recently interviewed by Kaieteur News.
Dundas explained that while Guyana 's LOC is not directly responsible for overseeing the catering needs for CWC, its supporting role is in full effect, and on target.
While being unable to outline detailed information to the press (the LOC will elaborate on developments imminently), Dundas reminded that the mega-event will serve to showcase not only the country's unmistakeable beauty, but support the notion that Caribbean cuisine will be a significant boost for the historic occasion and subsequent tourism-related ventures.
The catering for the third largest sporting event in the world is being overseen by Goddard Catering Group Ltd. (GCG) – the Catering Division of Goddard Enterprises Ltd. Barbados
According to Dundas , while the local LOC had supported GCG in preparatory measures for the training of possible local caterers for the event, the selection process is completely independent of the LOC.
And, based on Goddard's assessment, selections will be made from the more than 1,000 applicants for in-stadia catering positions.
Dundas informed that the local committee is yet to be notified of the successful local applicants.
According to ICC CWC Media Relations Officer, Gayle Alleyne, following thorough consultations with stakeholders in the nine host venues, successful candidates will be notified. Unsuccessful applicants will also be apprised of their fate, via mail.
Alleyne notes that an average of 20 concessionaires will be chosen, per venue, with the size of the stadia and their respective catering facilities determining the final number.
Potential local caterers were exposed to a series of intense training programmes aimed at ensuring that they are able to prepare meals on par with international standards and specification.
At the sessions, proper hygiene and food etiquette were meticulously emphasised by officials of the Food and Drug Department of the Ministry of Health.
(Sharmain Grainger)